'I Sapori delle Vacche Rosse' "Vacche Rosse/Red cows" seasoned 30/36 months by Luciano Catellani, Reggio Emilia.

The particularity of this cheese is to present the “Vacche Rosse Razza Reggiana” mark on the whole shape since our company owns the “Vacche Rosse” trademarks, it was decided to create a cheese that would further enhance the entire supply chain. production and that allowed the end customer to immediately recognize that this cheese is the "Red Cows".

On a nutritional level, this cheese has high percentages of CLA, OMEGA 3 and OMEGA 6 thanks to the green grass given in the feeding of the cows.

The pieces, since cut manually, can vary from a range of 0.970 kg to 1.050 kg.
Seasoning over 40 months is one of our small reserves, carefully guarded and cared for almost 4 years in our warehouses. Being a reserve, it is a valuable, important product that embodies all the passion and love for our work. Only perfect shapes can boast of being brought to this type of aging. The exaltation of the colors and scents is exceptional ... It is a cheese rich in history that actually transforms all that particular and characterizing has to offer the milk of our Red Reggiana cow. A cheese you will never find spicy on the palate, always soft intense and with a note of sweetness. This product is to be savored in small flakes at the end of the meal perhaps accompanied by an excellent Traditional Balsamic Vinegar Aged 25 years able to best enhance all the fullness of flavors and smells that this cheese reserves over 40 months are able to offer.
Related

Ingredients: Cow's MILK, salt, rennet.
Minimum maturation 30 months